Cashew Soup Recipes

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CREAMY CASHEW BUTTERNUT SQUASH SOUP



Creamy Cashew Butternut Squash Soup image

Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.

Provided by Dawn Lerman

Categories     soups and stews, appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons olive oil or unsalted butter
1 large onion, peeled and finely chopped
1 cup (150 grams) raw cashews
1 clove garlic, finely chopped
1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
5 cups vegetable or chicken stock, plus additional (optional)
2 tablespoons minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper to taste
1 cup coconut milk, plus additional (optional)
1 sprig fresh rosemary

Steps:

  • In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
  • Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
  • If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams

CASHEW SOUR CREAM



Cashew Sour Cream image

Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!

Provided by LauraF

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h5m

Yield 10

Number Of Ingredients 5

1 cup raw cashews
7 tablespoons water
2 teaspoons fresh lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt

Steps:

  • Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
  • Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
  • Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g

CREAM OF CASHEW PEA SOUP



Cream of Cashew Pea Soup image

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Provided by Brooks Headley

Categories     Bon Appétit     Soup/Stew     Summer     Pea     Sugar Snap Pea     Cashew     Nut     Vegan     Vegetarian     Lunch     Appetizer     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

Steps:

  • Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
  • Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
  • Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
  • Serve soup topped with scallions and potato chips.
  • Do Ahead
  • Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

CASHEW SOUP



Cashew Soup image

Categories     Blender     Garlic     Herb     Nut     Onion     Tomato     Gourmet

Yield Makes 6 (first course) servings

Number Of Ingredients 10

1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salted roasted cashews (4 1/2 ounces)
1 tablespoon tomato paste
1/4 teaspoon cayenne, or to taste
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
Garnish: fresh cilantro; cashews

Steps:

  • Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.

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